This easy sugar cookie recipe from Martha Stewart is perfect for any celebration! Soft and buttery with just the right sweetness, these cookies are fun to make and even more fun to decorate. Using simple pantry staples, you can create beautiful, delicious treats that are ideal for holidays, parties, or just a sweet afternoon snack.
Ingredients:
For the Cookies:
- 4 cups sifted all-purpose flour (plus more for surface and as needed)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 ounces (2 sticks) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the Royal Icing:
- 2 pounds confectioners’ sugar (plus more if needed)
- ⅔ cup water (plus more if needed)
- ½ cup + 2 tablespoons meringue powder
- Gel-paste food coloring (optional)
How To Make Sugar Cookies?
- Prepare Dough: Sift the flour, baking powder, and salt into a bowl. In another bowl, beat the butter and sugar on medium speed until pale and fluffy (about 3 minutes). Mix in the eggs and vanilla. Reduce the mixer speed to low and gradually add the flour mixture. Divide the dough into two portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour or overnight.
- Preheat and Roll Dough: Preheat the oven to 325°F, positioning racks in the upper and lower thirds. Let one disk of dough soften slightly at room temperature for about 10 minutes. Roll it out on a lightly floured surface to just under ¼-inch thick, using additional flour as needed. Chill the rolled dough for 30 minutes, then cut out shapes using cookie cutters. Transfer the shapes to parchment-lined baking sheets. Roll and cut the scraps once more. Repeat with the second disk of dough. Freeze the cut cookies for 15 minutes until firm.
- Bake Cookies: Bake the cookies for 15-18 minutes, rotating sheets halfway through, until edges turn golden. Cool completely on wire racks.
- Make Royal Icing: Mix the confectioners’ sugar, water, and meringue powder on low speed until smooth (about 7 minutes). Adjust the consistency by adding water (if too thick) or confectioners’ sugar (if too thin). Add gel-paste food coloring as desired. Use immediately or refrigerate for up to 1 week. Stir before using.
- Decorate Cookies: Use the prepared Royal Icing to decorate the cooled cookies as desired. Allow the icing to set before serving.
Recipe Tips:
- Chill the dough well: Make sure to refrigerate the dough for at least 1 hour before rolling it out. This helps the cookies hold their shape and prevents them from spreading too much while baking.
- Use plenty of flour when rolling: Roll the dough on a floured surface and add extra flour as needed. This will prevent the dough from sticking and help you achieve smooth, even cuts.
- Don’t skip the freezing step: After cutting out the cookies, freeze them for 15 minutes before baking. This ensures the cookies keep their shape and have a crisp texture.
- Watch the baking time: Keep a close eye on the cookies as they bake. They should be golden around the edges but still soft in the center. Overbaking can lead to dry cookies.
- Adjust royal icing consistency: If your royal icing is too thick, add a little more water. If it’s too runny, add more powdered sugar. The right consistency makes decorating easier and gives a smooth finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sugar cookies cool completely before storing them in an airtight container. They will stay fresh in the fridge for up to 1 week.
- Freeze: To freeze, place the cooled cookies in a single layer on a baking sheet, then freeze for 1-2 hours. After freezing, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Let them thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 oz (28g)
- Calories: 122
- Total Fat: 4g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 29mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0.3g
- Sugars: 10g
- Protein: 1g
- Calcium: 7mg
- Iron: 1mg
- Magnesium: 3mg
- Phosphorus: 21mg
Check out More Recipes:
- Martha Stewart Carrot Cake
- Martha Stewart Apple Pie Recipe
- Martha Stewart Pie Crust
- Martha Stewart Chocolate Chip Cookies
- Martha Stewart Pumpkin Pancakes
Martha Stewart Sugar Cookies
Description
This easy sugar cookie recipe from Martha Stewart is perfect for any celebration! Soft and buttery with just the right sweetness, these cookies are fun to make and even more fun to decorate. Using simple pantry staples, you can create beautiful, delicious treats that are ideal for holidays, parties, or just a sweet afternoon snack.
Ingredients
For the Cookies:
For the Royal Icing:
Instructions
- Prepare Dough: Sift the flour, baking powder, and salt into a bowl. In another bowl, beat the butter and sugar on medium speed until pale and fluffy (about 3 minutes). Mix in the eggs and vanilla. Reduce the mixer speed to low and gradually add the flour mixture. Divide the dough into two portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour or overnight.
- Preheat and Roll Dough: Preheat the oven to 325°F, positioning racks in the upper and lower thirds. Let one disk of dough soften slightly at room temperature for about 10 minutes. Roll it out on a lightly floured surface to just under ¼-inch thick, using additional flour as needed. Chill the rolled dough for 30 minutes, then cut out shapes using cookie cutters. Transfer the shapes to parchment-lined baking sheets. Roll and cut the scraps once more. Repeat with the second disk of dough. Freeze the cut cookies for 15 minutes until firm.
- Bake Cookies: Bake the cookies for 15-18 minutes, rotating sheets halfway through, until edges turn golden. Cool completely on wire racks.
- Make Royal Icing: Mix the confectioners’ sugar, water, and meringue powder on low speed until smooth (about 7 minutes). Adjust the consistency by adding water (if too thick) or confectioners’ sugar (if too thin). Add gel-paste food coloring as desired. Use immediately or refrigerate for up to 1 week. Stir before using.
- Decorate Cookies: Use the prepared Royal Icing to decorate the cooled cookies as desired. Allow the icing to set before serving.
Notes
- Chill the dough well: Make sure to refrigerate the dough for at least 1 hour before rolling it out. This helps the cookies hold their shape and prevents them from spreading too much while baking.
- Use plenty of flour when rolling: Roll the dough on a floured surface and add extra flour as needed. This will prevent the dough from sticking and help you achieve smooth, even cuts.
- Don’t skip the freezing step: After cutting out the cookies, freeze them for 15 minutes before baking. This ensures the cookies keep their shape and have a crisp texture.
- Watch the baking time: Keep a close eye on the cookies as they bake. They should be golden around the edges but still soft in the center. Overbaking can lead to dry cookies.
- Adjust royal icing consistency: If your royal icing is too thick, add a little more water. If it’s too runny, add more powdered sugar. The right consistency makes decorating easier and gives a smooth finish.
Martha Stewart Sugar Cookies